Hell’s Backbone Biscuits
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Ingredients
- 3 tablespoons cornmeal
- 2 ½ cups flour
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse black pepper
- 1 teaspoon white sugar
- 1 stick of butter, chilled and cut into chunks
- 1 cup buttermilk
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Preparation
Step 1
Adjust oven rack to the center of the oven. Heat to 450 degrees. Grease a 9 by 11 cookie sheet or line with parchment or a Silpat. Sprinkle 2 tablespoons of cornmeal over surface.
Step 2
Place flour, salt, baking soda, baking powder, pepper, and sugar in a large bowl or in the work bowl of a food processor fitted with the steel blade. Whisk or pulse 5-7 times.
Step 3
If making by hand, cut butter in with a pastry blender or 2 knives until the mixture resembles uneven, coarse crumbs. If using a food processor, distribute butter chunks over the dry ingredients. Pulse 10-12 times, then transfer to a large bowl.
Step 4
Pour buttermilk over the top of the dough, folding ingredients at edges of bowl into the middle using a rubber spatula. Rotate bowl one-quarter turn with each fold until dough is moistened and sticky, leaving few dry patches.
Step 5
Turn dough ball onto a lightly floured counter. Lightly dust your hands with flour and gently ease dough into a square shape. With a bench scraper or sharp kitchen knife, cut dough in half and stack one-half on top of the other. Repeat three times, flattening, cutting, and stacking. Add flour if necessary.
Step 6
Transfer stack to baking sheet. Sprinkle dough with remaining 1 tablespoon of cornmeal. Using a floured rolling pin, roll to one inch thick. Cut biscuits with a knife or bench scraper into 2 by 2 squares. Bake until golden brown, about 15 minutes.
Step 7
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Chef's notes
Enjoy these biscuits with homemade jam, honey, or more butter for extra flavor.
Hell’s Backbone Grill uses fresh ingredients from their own gardens, their six-acre farm, or local farmers.
